This consumer guarantee is symbolized by the Ducal Crown logo which can be found in the black triangle on the top left of all packets of genuine Prosciutto di Parma. What is the difference between Prosciutto di Parma and other cured hams? Prosciutto di Parma stands out from other cured hams for many reasons.
Pampered pigs are raised on a special diet that includes whey from Parmigiano-Reggiano production that takes place in the region. The end product is entirely free of preservatives and has a sweeter taste compared to Serrano ham and other prosciuttos.
While there are many competitors on the market, Prosciutto di Parma cannot be contested or imitated. Why is prosciutto so salty? Tell me about the nutritional content of Prosciutto di Parma. How do I cook with prosciutto? Prosciutto di Parma is delicious on its own, wrapped around seasonal fruit or on a charcuterie board. Quickly liven up a dish by dicing the end cut for pastas, spicing up a grilled cheese or topping a salad.
Pair it with craft beer, such as a white ale, or a fruity white wine. Prosciutto is the perfect addition to any recipe. Augusto Lahore: It's a very uneven and mountainous area that's hard to get to. So they were animals that were bred. They're very hardy. They're bred in bad weather where it's very cold, in the harsh conditions of the mountains.
But in turn, they have high nutritional value and high efficiency. Claudia: The pigs live in the wild, roaming freely in the dehesa. Per regulations, there shouldn't be more than two pigs per hectare of grassland. The dehesa is rich in olives, nuts, and berries, but especially in acorns, called "bellotas" in Spanish, which are rich in nutrients and fatty acids.
Basically, a superfood for pigs. Elio Sancho: The Iberian pig comes directly from the wild boar. So they're pigs that have a lot more muscle mass and less fat.
All that fat is inside the whole muscle, and it doesn't sit on the outside of the meat. Claudia: So, after learning all about the black Iberian pig and why it's such a special pig and different from any other breed, we are at a local company here in Cortegana, Lazo, to find out about the making process of the hams. Ham comes from the rear leg of the pig. Most companies will also cure the front leg, called paleta, and use the rest of the meat for other products, like chorizo.
Lazo stores over , legs in its cellars. Some of the hams made here come from an even rarer breed of the Iberian pig, the Manchado de Jabugo, which has black patches on its skin and can only be found in the Sierra de Huelva. The pigs are killed when they are 15 months old. The hams and paletas are then buried in salt for 15 to 20 days, depending on weight. Augusto: What we do is we dry the meat and keep it preserved so the meat doesn't go bad.
Claudia: After salting, the process starts to gradually slow down. The legs spend about two months in a temperature-controlled room. Then they are moved to an airy room for six to nine months.
Augusto: In the Huelva mountains, with its unique temperatures and climatic conditions, the ham naturally sweats, the fat melts, and it takes on the aroma and the scents, the air of the mountains. Afterward, everything passes to the loin of the meat. The meat has a greasiness and certain scents and flavors that are completely different from those of other types of foods.
Claudia: The final stage of curing, and also the longest, is the one in cellars. In the process, salt is added to the meat to extract the water and preserve it. By adding salt, the meat is protected from harmful bacteria that cause spoilage.
Various processes can be included in curing: cooking, spicing, smoking, adding sugar, nitrite, nitrate, etc. Curing is what gives the meat its distinctive color and flavor. There are several reasons for that:. The most expensive type of cured meat is Iberian ham Jamon Iberico.
The meat comes from the black Iberian pig. For the first several weeks, piglets are fed barley and maize. After that, piglets feed naturally on different herbs, grass, acorns, etc. Once slaughtering time approaches, the piglets are fed chestnuts, olives, and acorns to produce high-quality meat. The quality of meat depends on the quality of pigs, their origin, nutrition, and age.
The most expensive types of prosciutto are made from specially bred pigs of specific origin. Besides their origin, the price of prosciutto also depends on the nutrition of the pigs.
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